Description
This Coconut Cloud Cake is a moist and airy dessert featuring a tender cake soaked in rich coconut milk and topped with a luscious cream cheese and coconut whipped topping. Enhanced with vanilla and coconut extracts, this cake delivers a fluffy texture and tropical flavor, perfect for coconut lovers seeking an indulgent yet light treat.
Ingredients
Scale
Cake
- 2 3/4 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup butter, softened
- 4 egg whites
- 1 egg
- 1 cup heavy whipping cream
- 1 ½ teaspoons vanilla extract
- 2 teaspoons coconut extract
- 1 (15 oz) can full fat coconut milk
Topping
- 1 (8 oz) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons coconut extract
- 2 cups heavy whipping cream, chilled
- 1 cup sweetened shredded coconut, for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C) and thoroughly grease a 9×13-inch cake pan to ensure the cake doesn’t stick and bakes evenly.
- Mix Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, and salt. Stir in the granulated sugar to evenly distribute all dry ingredients.
- Incorporate Butter: Slice the softened butter into small pats. Using a hand mixer, slowly blend the butter into the flour mixture, adding a few tablespoons at a time, until the texture becomes sandy and crumbly, resembling coarse crumbs.
- Add Eggs: Gradually mix in the four egg whites followed by the whole egg, blending well after each addition to maintain a light and airy batter.
- Mix Cream and Extracts: Add the heavy whipping cream, vanilla extract, and coconut extract to the batter. Mix for 1-2 minutes until the batter is smooth, light, and fluffy.
- Bake the Cake: Pour the batter into the prepared cake pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Poke and Soak Cake: Remove the cake from the oven and immediately poke shallow holes all over the top using a fork. Shake the can of coconut milk well and pour it evenly over the warm cake to allow it to soak into the holes. Let the cake cool completely at room temperature to absorb the coconut milk fully.
- Prepare Topping: In a large bowl, beat the softened cream cheese until smooth. Add sugar, vanilla extract, and coconut extract and blend until well combined. Slowly add the chilled heavy whipping cream while beating the mixture until stiff peaks form, about 3-4 minutes.
- Frost and Decorate: Spread the cream cheese and coconut whipped topping evenly over the cooled cake. Sprinkle the sweetened shredded coconut generously on top for added texture and flavor.
- Chill and Serve: Refrigerate the cake until ready to serve to allow the flavors to meld and the topping to set.
Notes
- Ensure the butter is softened but not melted for optimal texture when mixing.
- Poking holes while the cake is still warm helps the coconut milk seep deeply, enhancing moistness.
- Use full-fat coconut milk for the richest flavor and best soaking effect.
- Chill the topping mixture and whisking bowl beforehand to help achieve stiff peaks more easily.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Coconut Cloud Cake, moist coconut cake, coconut cream dessert, cream cheese topping, coconut cake recipe
